| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads | 7 | Servings | |
INGREDIENTS
| 1 | lg | Red onion, (3/4 pound) peeled and halved |
| Vegetable cooking spray | ||
| 3/4 | lb | Wax beans, (3 cups) |
| 1 1/2 | c | Shelled black-eyed peas (1/2 pound unshelled) |
| 1 1/2 | c | Shelled lima beans (1/2 pound unshelled) |
| 1/4 | c | Sherry vinegar |
| 2 | tb | Olive oil |
| 1 | ts | Mustard seeds, crushed |
| 1 | ts | Minced fresh rosemary |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Clove garlic, minced |
INSTRUCTIONS
Place onion halves, cut sides down, in a baking dish coated with cooking spray. Bake, uncovered, at 450 degrees for 30 minutes or until tender. Let cool slightly; coarsely chop, and set aside. Trim ends from wax beans, and remove strings; set aside. Cook black-eyed peas and lima beans in boiling water for 12 minutes. Add wax beans, and cook an additional 8 minutes or until tender. Drain; set aside. Combine vinegar and next 6 ingredients (vinegar through garlic) in a large bowl; stir well with a wire whisk. Add onion, peas, and beans, and toss well; cover and marinate in refrigerator at least 8 hours. Yield: 7 servings (serving size: 1 cup). Per serving: 309 Calories; 5g Fat (14% calories from fat); 18g Protein; 51g Carbohydrate; 0mg Cholesterol; 168mg Sodium Recipe by: Cooking Light, June 1995, page 78 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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